While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.
Invite the whole family and then some for a pile-on paella party - March 27 is National Paella Day.
Not only is this dish rich in a multitude of flavorful ingredients, but paella is just bursting with a storied heritage as well. None of the three varieties are the same, so you'll have plenty to keep you occupied today.
Originally created in Valencia on the east coast of Spain, it has been called Spain's national dish by non-residents, but proud Valencians refer to it as one of their main symbols. Varieties include Valenciana (no surprise there), de marisco (seafood), mixta (a mixture of meat and seafood) and vegetariana (vegetable).
Making paella involves toasting a layer of rice at the bottom of the giant paella pan over an open flame or burner. The name of the crisp rice that sticks to the bottom of the pan is socorrat.
Try paella with poblanos for a spicy dinner. One thing is for sure - with paella, you won't need side dishes for the one-pan meal that makes enough to feed an army.
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